Operatic.ca - Download the EBook Opera PhysiologyInformational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

GERMAN RAISIN CAKE (RAISED WITH YEAST)

(German) - (Pennsylvania Germans)







Place in a bowl 1 cup of milk, scalded and cooled until lukewarm; add
1 tablespoonful of sugar and dissolve one cake of yeast in the milk.
Mix in 1 cup of flour and stand in a warm place to raise 3/4 of an
hour. Then cream together in a separate bowl 1/2 cup soft "A" sugar,
1/2 cup of butter or "butter substitute," add 1 egg and a pinch of
salt; stir in 1-1/4 cups of flour, 1/2 cup of well-floured raisins,
and 1/2 teaspoonful of vanilla flavoring. Add the yeast mixture and
allow it to raise about 2 hours longer. At the expiration of that time
turn the well-risen sponge out on a floured bake-board. After giving
the dough several deft turns on the board with the hand, place in a
well-greased fruit cake pan, which has been dusted with flour. Stand
pan containing cake in a warm place, let rise until very light,
probably 1-1/4 hours, when brush the top of cake with a small quantity
of a mixture of milk and sugar. Sift pulverized sugar thickly over
top. Place the cake in a moderately hot oven, so the cake may finish
rising before commencing to brown on the top. Bake about 35 minutes.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1853 times.

Home Made Cookies.ca